When I think of baby boomers, I begin to realize how instrumental they are in the way people eat today. They have made us more aware of nutrition, healthful food and time-saving recipes. They are setting a trend of eating more organic foods and demanding products that support healthful eating and living. They are becoming much more disciplined in eating three balanced meals a day, and the ingredients they are being served at restaurants and incorporating at home are always a topic of discussion.

Recently, at our Sunday Brentwood Farmers Market, I noticed that at least 80 to 90 percent of the shoppers were boomers. Some were with grandbabies in strollers or walking with children carrying shopping bags and picking out fresh fruits and vegetables. At the cherry stand, a young boomer was selecting fruit while wearing plastic gloves to ward off germs. She told us how to carefully pick the best fruit and explained its relationship to a healthful diet. This was after she had asked the producer if he used a chemical spray on the cherries.

We have always enjoyed shopping at farmers markets, selecting fresh produce and adapting it into nutritious recipes. One of my favorites is a Caesar salad I developed; I remember the first restaurant that served it, and I’m still preparing it the same way. The only dressing I use is extra virgin olive oil, lemon juice and mashed anchovies.

Just toss romaine, radicchio or red leaf lettuce in a large bowl and add a generous amount of grated Parmesan cheese. Taste before adding salt because the cheese and anchovies can be salty.

When Chef Michel Richard had his restaurant Citrus in Los Angeles, one of the salads he created was awesome to look at as well as to eat. A large martini glass is filled with layers of finely diced cucumber, tomatoes, avocado and lettuce, and then sprinkled with chopped olives. It’s amazing how a long-stemmed glass can transform an everyday salad into gourmet greens.

We recently revisited Chef Cesare Giaccone’s trattoria in Piedmont, Italy, and enjoyed his creative peach salad; it was just as delicious as we remembered from years ago. It inspired me to create my own salad using the fresh ingredients we have in California, including peaches, avocado, red peppers and corn kernels that combine color, texture and flavor.

Here are some of my favorite recipes for healthful salads that are easy to prepare using veggies available at your local farmers market.

MICHEL RICHARD’S LAYERED SALAD (makes 4 servings)

• 1 large cucumber, peeled and cut into 1/4-inch cubes
• 2 large tomatoes, cut into 1/2-inch cubes
• 1 avocado, cut into 1/2-inch cubes
• 1 cup finely shredded lettuce
• 1/2 cup minced black olives
• 4 teaspoons extra virgin olive oil
• 8 teaspoons rice wine vinegar
• 4 basil leaves, for garnish

 

Place the prepared vegetables in separate bowls.

Just before serving, fill martini glasses by carefully spooning a 1/2-inch layer each of cucumber, tomatoes, avocado, lettuce and olives.

Drizzle 1 teaspoon olive oil and 2 teaspoons rice wine vinegar over the top of each serving and garnish with 1 basil leaf.
CELERIAC SLAW (makes 4 servings)

Celeriac, or celery root, is a much overlooked vegetable, although usually it can be found in the produce section of supermarkets or farmers markets. The popular way to prepare it is to make celery root slaw, like this, but it is also delicious boiled and mashed with potatoes.

• 1 small celeriac (about 2 pounds)
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon balsamic vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons sugar
• 1/4 cup minced chives or scallions
• Salt and freshly ground black pepper to taste

Cut off the root of the celeriac and peel the thick outside layer; wash it and cut it into julienne strips (or use a food processor fitted with the grater blade). Transfer to a large glass bowl.

In a medium bowl, combine the mayonnaise, mustard, balsamic vinegar, lemon juice and sugar.

Add the chives, salt and pepper and mix well.

Add just enough of the mayonnaise mixture to coat the celeriac and toss.

Cover with plastic wrap and chill for at least 15 minutes before serving.

WARM MUSHROOM SALAD WITH WILD GREENS (makes 4 servings)

• 6 tablespoons olive oil
• 2 cups assorted mushrooms, cut in half
• Salt and freshly ground black pepper to taste
• 3 cups mixed greens (arugula, radicchio, loose-leaf) washed and torn into bite-size pieces
• 2 tablespoons balsamic vinegar

In a medium nonstick skillet, heat 2 tablespoons of the olive oil and sauté the mushrooms over medium heat until tender, about 5 minutes. Season with salt and pepper.

In a large bowl, toss the greens with the remaining olive oil and the vinegar. Season with salt and pepper to taste.

Arrange the greens on salad plates and spoon the warm mushrooms in the center.

PEACH SALAD (makes 6-8 servings)

• 1 avocado, peeled and diced
• 1 firm peach (preferably white), peeled and diced
• 1 cup corn kernels
• 1 red bell pepper, seeded and diced
• 4 cups arugula
• 1 tablespoon balsamic vinegar
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste

In a large bowl, combine the avocado, peach, corn, red bell pepper and toss. Add arugula and toss.

Combine the balsamic vinegar and olive oil and mix well.

Just before serving, add the dressing to the salad mixture and toss to coat. Season with salt and pepper to taste.

Arrange on salad plates and serve.